191 related articles for article (PubMed ID: 1141615)
1. Comprehensive evaluation of fatty acids in foods. III. Eggs and egg products.
Posati LP; Kinsella JE; Watt BK
J Am Diet Assoc; 1975 Aug; 67(2):111-5. PubMed ID: 1141615
[TBL] [Abstract][Full Text] [Related]
2. Comprehensive evaluation of fatty acids in foods. IX. Fowl.
Fristrom GA; Weihrauch JL
J Am Diet Assoc; 1976 Nov; 69(5):517-22. PubMed ID: 977879
[TBL] [Abstract][Full Text] [Related]
3. Conjugated linoleic acids alter the fatty acid composition and physical properties of egg yolk and albumen.
Watkins BA; Feng S; Strom AK; DeVitt AA; Yu L; Li Y
J Agric Food Chem; 2003 Nov; 51(23):6870-6. PubMed ID: 14582988
[TBL] [Abstract][Full Text] [Related]
4. Comprehensive evaluation of fatty acids in foods. II. Beef products.
Anderson BA; Kinsella JA; Watt BK
J Am Diet Assoc; 1975 Jul; 67(1):35-41. PubMed ID: 1170226
[TBL] [Abstract][Full Text] [Related]
5. Comprehensive evaluation of fatty acids in foods. I. Dairy products.
Posati LP; Kinsella JE; Watt BK
J Am Diet Assoc; 1975 May; 66(5):482-8. PubMed ID: 1123508
[TBL] [Abstract][Full Text] [Related]
6. Hen age and fatty acid composition of egg yolk lipid.
Nielsen H
Br Poult Sci; 1998 Mar; 39(1):53-6. PubMed ID: 9568299
[TBL] [Abstract][Full Text] [Related]
7. Lipid analysis of a frozen egg substitute.
Pratt DE
J Am Diet Assoc; 1975 Jan; 66(1):31-3. PubMed ID: 1110297
[TBL] [Abstract][Full Text] [Related]
8. The quality properties and saturated and unsaturated fatty acid profiles of quail egg: the alterations of fatty acids with process effects.
Tokuşoğlu O
Int J Food Sci Nutr; 2006; 57(7-8):537-45. PubMed ID: 17162332
[TBL] [Abstract][Full Text] [Related]
9. Comprehensive evaluation of fatty acids in foods. VII. Pork products.
Anderson BA
J Am Diet Assoc; 1976 Jul; 69(1):44-9. PubMed ID: 945310
[TBL] [Abstract][Full Text] [Related]
10. Oxidative stability of silky fowl eggs. Comparison with hen eggs.
Toyosaki T; Koketsu M
J Agric Food Chem; 2004 Mar; 52(5):1328-30. PubMed ID: 14995141
[TBL] [Abstract][Full Text] [Related]
11. Physical characteristics and chemical composition of Lesser Rhea (Pterocnemia pennata) eggs from farmed populations.
Navarro JL; Barri FR; Maestri DM; Labuckas DO; Martella MB
Br Poult Sci; 2003 Sep; 44(4):586-90. PubMed ID: 14584848
[TBL] [Abstract][Full Text] [Related]
12. [Different fatty acids in the egg, blood and feces of laying hens fed a diet containing "Toprina"].
Borgatti AR; Trigari G; Pagliarani A; Zamagni CM
Boll Soc Ital Biol Sper; 1979 Nov; 55(21):2260-6. PubMed ID: 548061
[TBL] [Abstract][Full Text] [Related]
13. Changes in frying fats with batters containing egg.
Bennion M; Stirk KS; Ball BH
J Am Diet Assoc; 1976 Mar; 68(3):234-6. PubMed ID: 942985
[TBL] [Abstract][Full Text] [Related]
14. Comprehensive evaluation of fatty acids in foods. IV. Nuts, peanuts, and soups.
Fristrom GA; Stewart BC; Weihrauch JL; Posati LP
J Am Diet Assoc; 1975 Oct; 67(4):351-5. PubMed ID: 1159258
[TBL] [Abstract][Full Text] [Related]
15. Fatty acid and sterol composition of frozen and freeze-dried New Zealand Green Lipped Mussel (Perna canaliculus) from three sites in New Zealand.
Murphy KJ; Mann NJ; Sinclair AJ
Asia Pac J Clin Nutr; 2003; 12(1):50-60. PubMed ID: 12737011
[TBL] [Abstract][Full Text] [Related]
16. Comprehensive evaluation of fatty acids in foods. VIII. Finfish.
Exler J; Weihrauch JL
J Am Diet Assoc; 1976 Sep; 69(3):243-8. PubMed ID: 947984
[TBL] [Abstract][Full Text] [Related]
17. Chemical composition of Greek avgotaracho prepared from mullet (Mugil cephalus): nutritional and health benefits.
Kalogeropoulos N; Nomikos T; Chiou A; Fragopoulou E; Antonopoulou S
J Agric Food Chem; 2008 Jul; 56(14):5916-25. PubMed ID: 18576655
[TBL] [Abstract][Full Text] [Related]
18. Assessment of egg nutrient compositional changes and residue in eggs, tissues, and excreta following oral administration of atorvastatin to laying hens.
Elkin RG; Furumoto EJ; Thomas CR
J Agric Food Chem; 2003 May; 51(11):3473-81. PubMed ID: 12744686
[TBL] [Abstract][Full Text] [Related]
19. Effect of storage on cholesterol oxide formation and fatty acid alterations in egg powder.
Mazalli MR; Bragagnolo N
J Agric Food Chem; 2007 Apr; 55(7):2743-8. PubMed ID: 17348676
[TBL] [Abstract][Full Text] [Related]
20. Gut microflora can modify fatty acid composition in liver and egg yolk lipids of laying Japanese quail (Coturnix coturnix japonica).
Furuse M; Murai A; Okumura J
Comp Biochem Physiol Comp Physiol; 1992 Nov; 103(3):569-71. PubMed ID: 1358512
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]